It tastes reet good, and that’s all that matters really, that and its vegan credentials. Yup.

25 mins | serves 4 | doddle

Ingredients

200g durum/Italian vermicelli, there abouts

1/2 red onion, finely sliced

2 spring onions, sliced diagonally

1/2 cucumber

big handful beansprouts

handful sugar snap peas, sliced diagonally

handful edamame beans – frozen’s easiest these days but defrost em first obvs

couple o’chillies, red, finely sliced on the diagonal

handful each of coriander and mint, roughly chopped

dressing:

125ml olive oil

100ml white wine vinegar

3 tbsp soy sauce

1 tbsp brown sugar

1 lime, juice

Method

Start by plunging the vermicelli into a pan of salted boiling water and cook for 3 mins for an al dente bite. Drain immediately, drizzle with a little olive oil, give it a shake around and set it aside to cool.

Put all the dressing ingredients in a small jar, whack a lid on and give it a vigorous shaking. Pop it in the fridge while you prep the veg.

Wash it all, the veg that is, and chop as necessary. With the cucumber cut it in half lengthwise, remove the seeds with a tea spoon and then slice diagonally.

When you’re happy with the temperature of the noodles, layer up including the herbs, give the dressing a damn good shake and pour over the salad. (Some of those crispy fried shallots would go down a treat sprinkled over this if you can get your hands on some at an Asian supermarket. We couldn’t, alas but we made do with the veritable pile of veggies this already is!)

Inspiration came from emsfoodforfriends, with a few l’il twists and turns along the way.